Funfetti Muffins

I decided to make Funfetti muffins because lately my job has been turning into an all-out muffin war. I know many of you have heard of cupcake wars, well they have nothing on my coworkers muffin war. I have no clue what possessed them to start a muffin war in the middle of summer; you can practically cook an egg on the side walk with this heat. I really think the heat has officially gotten to everyone, since the muffin wars have gotten serious and I feel like this may turn into world war 6.

It has gotten to the point where I do not even need to make breakfast at home anymore; I will just have a muffin when I get to work, sometimes I am excited to get to work  and chow down. The flavors are endless, someone actually stuffed bacon and cream cheese into one (talk about a heart attack waiting to happen). I did want to try the heart attack muffin, but I thought it just may give me a heart attack so I stayed away from that muffin.

 My favorites so far have been the low carb coco muffins that Megan made (I know you are reading this and I will be needing your recipe asap!) and the cherry vanilla muffins. I have no clue who made those muffins yet, but they are keeping their identity a secret ( I want that recipe as well). I guess they do not want to be a part of this insanity but love to show their skills.

No one is actually judging this contest and I have no clue how it started, but I decided I would make a muffin that they would not be able to resist. I did a pretty good job because everyone is asking who made the muffins with the sprinkles inside.

FunFetti Muffin Recipe:

Adapted from: Muffin Recipe

• 2 cups unbleached flour
• 1/4 cup brown sugar
• 1/4 cup and 2 tbsp white sugar
• 1/2 tsp salt
• 1 tbsp baking powder
• 1 cup almond milk
• 1/2 stick margarine
• 2 medium eggs
• 1 tsp vanilla extract
• 1 cup funfetti sprinkles

Directions: 

• Preheat oven to 350 degrees
• In a small microwave-safe bowl, heat margarine thoroughly until  it melts, set aside and let cool.
• Combine the flour, baking powder, sugar and salt in a large bowl .
• In a separate bowl combine room temperature butter, sugar, vanilla and eggs.
• Add the wet ingredients to the dry ingredients and whisk together; fold the sprinkles into the batter.
• Place paper liners into muffin tin, use 1/4 cup or 1/2 cup ice cream scoop and scoop into muffin tins.
• Bake for 25 minutes or until the tooth pick inserted in the muffin comes out clean.